Gluten Free Ice Cream Cones

Not only are these Gluten Free Ice Cream Cones made with quinoa flour but it they are also an extension to my online allergen-friendly party full of sprinkles that I seemingly cannotstop. It’s becoming a problem, yes, I am very aware. And no, I have no intention on stopping it. All sprinkles aside, I have to say upfront that if you are intimidated by the intense flavor that quinoa flour is known for, fear not! I promise you when I say the flavors of all the ingredients blend together so nicely in this recipe that you would never have a thought that these are gluten free, let alone made with quinoa. Made with 8 easy ingredients and easy-to-follow instructions, make sure you read this post fully as I give you a guide on how to substitute certain items that might not be stocked in your kitchen.

If you do not have arrowroot powder, you can sub any starch here with slight variances to the final product. I like arrowroot because it’s easily digestible and remains neutral in a recipe. You will notice that xanthan gum is not used in these ice cream cones. That is not an oversight, you won’t need it. Why is that? Because of the psyllium husk powder. I swear I am going to write a post one of these days on why I think psyllium is such a lifesaver to any gluten free kitchen that also prefers to be gum free. It’s one of those magical food items that went to Hogwarts and is full of witchcraft. I just buy the stuff from Trader Joe’s, found in the supplement section or you can buy it online. If you don’t want to use psyllium (though I think you should rethink that decision), you can use flaxseed meal in its place. Just be sure to add 1/4 tsp. xanthan gum. Or if you are feeling wild and crazy, you can try without and see what happens. Gasp!

Instructions

Preheat a Pizzelle iron on the 3 or 4 setting and wait until green light turns on.

In a small bowl, whisk together the quinoa flour, arrowroot, psyllium, baking powder, and sea salt.

In a medium bowl, combine the nondairy milk and sugar together. Add the oil and vanilla extract until combined. Gradually stir in the flour mix. Your batter at this point should be thick like waffle batter–not too runny. See video tutorial for my batter consistency.

Light coat the iron with olive oil and a pastry brush. Scoop out 1 tablespoon of batter in the middle of the pizzelle pattern, close and wait for the green light to turn back on. At this point, I waited another 45-60 seconds to ensure it cooked long enough.

Pull the pizzelle off of the iron and quickly roll it up before it begins to harden. You will notice that the texture of the pizzelle at this point is pliable and softer than expected. Fear not! They will harden and become brittle as they sit. Allow to set and firm up. If you want ice cream cone bowls, simply place into a muffin tin and allow to harden.

Dip into melted chocolate if desired and coat with sprinkles or serve as is.

Notes

Be sure to watch the video tutorial to check with batter consistency and proper technique in making these ice cream cones. This makes 8-10 mini cones or bowls from a Pizzelle maker, however will only make approximately 4-5 cones if made in a waffle cone maker.

Nutrition

Serving Size:1 mini cone

Calories:65

Sugar:5g

Sodium:51mg

Fat:3.2g

Carbohydrates:8g

Fiber:0.5g

Protein:1g

Did you make this recipe?

If you are more interested in creating waffle bowls instead of cones, simply place the pizzelle once you have carefully taken it out of the iron (careful for those fingers, that puppy is hot!), place it into a muffin tin and allow to fully harden and set.

This post has been sponsored by Ancient Harvest. All text and opinions are my own.

Do you grind whole psyllium busk into powder? My trader joes only has whole husks…. By the way I am 100% behind ya on using in place of xanthan. Ever since I’ve discovered this swap I’ve never looked back! ?

The psyllium powder is the supplement section at Trader Joes and it’s called Secrets of the Psyllium and has pictures of Egyptians on the container. It’s intended to just throw into juice or water for regularity but it’s what I use for my gum substitute. If you cannot find it there, you can always buy it online 🙂 So happy you love the stuff!

I’m so happy to have found this recipe! I’m gluten, egg, wheat, dairy, peanut, tree nut, corn, and soy-free so that my baby’s body and skin stay wonderfully healthy and comfortable! I might be able to make it through the summer with coconut ice cream, these cones, and whipped coconut cream for the long berry season! I’ll trust you about the quinoa flour…

I did try that method and it didn’t work for me just because the batter is a little thicker and needs the pressure to flatten. However, you might wanna try thinning it out a little and trying it. Good luck!

I am totally with you on the whole love of sprinkles thing. I don’t know what it is, but if I see someone eating a sprinkled donut, I cannot rest nor feel satisfied until I have made a me-friendly treat coated in sprinkles. It’s a rough life.
What do you do if you don’t have a pizzelle? Could you make these in a cast iron griddle maybe, cook both sides, fold and cool?
Thanks Cara 🙂
Megan

These look amazing! And I can eat all the ingredients! But every time I’ve tried using quinoa flour, it’s very bitter. Do you toast it first? I’m guessing not since you would have said so in the instructions, but wanted to ask anyway.

Hey Cattie, like I say in the post, you would never know it was made with quinoa flour. Scout’s honor. Pinky promise. I too, am sensitive to the bitterness it gives to baked goods but you won’t be able to taste it one bit 🙂

Recipe development was NOT cute but thankfully sprinkles cover a multitude of sins 😉 And no, I did not throw anything across the kitchen…this time, ha. Thank you for saving my butt and allowing me to borrow the pizzelle maker!

[…] of its flavor and ability to make your baked goods taste well, quinoa-y. But when I made these homemade ice cream cones (that will nothing short of rock your world) I realized that there really are ways that you can […]